Shrimp Newberg
Submitted by sharmar
Succulent shrimp bathed in a velvety cream sauce spiked with sherry and a hint of cayenne. Served in flaky homemade pastry shells, this classic Newberg comes together in just 35 minutes for an elegant weeknight dinner.
YIELD
2 servingsPREP
20 minCOOK
15 minREADY
35 minThink of Shrimp Newberg as the little black dress of seafood cookery: timeless, sophisticated, and always a showstopper.
Butter, cream, egg yolks, and a splash of dry sherry come together into a sauce so silky it practically glides off the spoon. Toss in plump cooked shrimp, and you’ve got a dish that tastes like it took hours but lands on the table in well under an hour.
Serve it spooned into homemade pastry shells for a dinner-party moment, or keep things casual on crispy toast points for a weeknight treat.
Chef Tips
- Temper the egg yolks slowly by stirring a spoonful of hot sauce into them first. Dump them in too fast and you’ll end up with scrambled eggs in cream sauce.
- Use a dry (not sweet) sherry for the best depth of flavor. Cooking sherry loaded with salt will throw the whole dish off.
- Have everything prepped before you start the sauce. Once those yolks go in, there’s no walking away from the stove.
Ingredients
Directions
Melt butter in saucepan; blend in flour and seasonings.
Gradually add cream and sherry; cook until thickened and smooth stirring constantly.
Stir a little hot sauce into egg yolks, then stir yolks into sauce, stirring constantly.
Add shrimp; heat and serve immediately in homemade Pastry Shells or on toast points.
*** PASTRY SHELLS ***
Cut rounds of rich pie pastry; shape over inverted glass custard cups, pinching pastry in 4 or 5 places so it fits cup.
Cut a few gashes in pastry with point of knife or prick with fork.
Place cups on cookie sheet; bake in preheated 450 degree F oven 10 to 12 minutes until pastry is delicately browned.
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